I totally love food. I really like to cook and I really like to eat! French food holds a very special place in my heart, and especially the meals of Northern France. In addition to writing my articles, I also have a blog on the website blogger.com, where I translate a recipe (usually French) at each article I write. When I lived over in France, I had been exposed to the wonderful world of boulangeries on every street corner, and got to sample a few of those weird and lovely regional delicacies. It now seems to me that regional and particularly rural recipes are becoming more and more popular in British homes. This undoubtedly stems from our love of star chefs; Raymond Blanc and Michel Roux Jr have both given us insights into the food they grew up on; it is affordable and simple, and not at all what we’d expect Michelin star chefs to cook. But there is something endearing about seeing those men who are so famous and so acclaimed for their cooking return to their roots and cook straightforward French dishes that they ate when they were growing up, and that inspired them to become world class chefs in the first location.You can also access our French Food Online easily.
What strikes me as odd is that we don’t appear to embrace rural, rustic food in the identical way as the French. I watched The fantastic British Food Revival a few months ago and was surprised to realize how many people were turning up their noses at the thought of eating bunny, an ingredient that’s rife in the British countryside and a creature that farmers are keen to get rid of due to the simple fact that they’re, basically, pests. We have got to break away from the thought that rabbits are just meant as pets, and that they are far too adorable to be put in a pie. I am not saying that we ought to all go feral and start behaving the way our pre-historic ancestors did in order to get food, but I really do feel it is so important to adopt rural dishes in precisely the exact same way as the French. We have our Lancashire hot pot and the French have their Coq au Vin from Burgundy, we have Chicken Parmesans in the North East, and the French have Cassoulet from Languedoc. We have the regional dishes that we adore in Britain but rabbit and maybe even pheasant are two ingredients that appear to be disappearing from our menu, and if you go to a local butcher for these, they will not be expensive at all. You can grab a rabbit for between #2 and #4 based on where you do it.
We have to start having more respect for rural ingredients and dishes, as if we do not they can disappear into obscurity before we even notice.